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Potato Salad
Nb persons: 10
Yield:
Preparation time: 24:00
Total time:
Source:
| 5 pounds | potatoes, boiled in skins, |
| cooled and coarsely chopped | |
| 10 | eggs, hard-boiled, |
| coarsely chopped | |
| 1 cups | mayonnaise, to taste |
| 5/8 quart | (1/2 large jar) dill or sweet pickles, or more, chopped |
| 3 1/3 tablespoons | pickle juice, dill or sweet, |
| whatever the pickle choice. | |
| 7/8 teaspoon | salt |
| Dash pepper, (optional) | |
| 1 1/4 teaspoons | dry mustard, not prepared |
| 1 2/3 teaspoons | celery seed, not salt |
| Dash paprika, for garnish | |
| , anti-theft device | |
| 7/8 | onion, finely diced |
| or 2 bunches green onions, chopped half way up |
Boil the potatoes in their skins and hard-boil the eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in.
Per serving: 391 Calories; 25g Fat (55% calories from fat); 11g Protein; 35g Carbohydrate; 224mg Cholesterol; 1109mg Sodium
Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 2 Fat
NOTES : Potatoes and eggs in a spiced mayonnaise dressing with onions and chopped pickles.
Absolutely wonderful, body bulking, not for thin people, sneak off in the corner to eat it, potato salad.
Aging this overnight helps the flavor. Lightly dust the top with paprika if you have kids with probing fingers. (Makes it harder to sneak some.)
Nutr. Assoc. : 0 0 0 0 0 1115 0 0 0 0 0 20209 0 0 0 0 0
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